This is an utterly unorthodox recipe that would never be served in Italy, but it is delicious. It’s about six years now since I first made this, and the recipe has been tweaked over the years so I thought I would share my definitive version. If you’re on any kind of diet, look away now.
It’s a brownie tiramisu, rather than a tiramisu brownie – by this I mean that it’s a tiramisu made with a base of brownie instead of the more traditional sponge finger biscuits. The brownies are not tiramisu-flavoured – I just use my favourite brownie recipe.
For the brownies
- 150g butter
- 125g dark chocolate
- 3 eggs
- 375g caster sugar
- 1 teaspoon vanilla essence
- 125g plain flour
- 30g cocoa powder
Preheat oven to 180 degrees C. Grease a 20cm square cake tin (ours is rectangular, but it doesn’t seem to matter).
Melt the butter and chocolate in a pan over a low heat. Allow to cool slightly.
Beat the eggs, sugar and vanilla together (using a wire whisk) in a large bowl until well combined. Sift the flour and cocoa together.
Whisk the chocolate mixture into the egg mixture, and then stir in the sifted flour and cocoa; do not overbeat.
Pour into the prepared tin. Bake for 40 minutes (or 25 minutes, if you prefer them to be moist and fudgey) until slightly risen and just firm to the touch. I always underbake them, taking them out of the oven after 25-30 minutes – I like them to be gooey.
For the tiramisu
Serves six – you will have brownies left over
- 200ml of hot, strong black coffee
- 4 tablespoon of Kahlua
- 3 tablespoons of caster sugar
- 250g mascarpone
- 150ml pot of double cream
You can make this in one big dish (ideally one with a flat bottom), of make individual servings in bowls (again a flat bottom would be better, but the ones in this picture are in normal curved bowls). If you’re using individual bowls, put a slice of brownie at the bottom of each.
Mix the coffee with the Kahlua and a tablespoon of the sugar, and pour over the brownies. While that cools, whip the cream until it just holds its shape. In a separate bowl, beat the mascarpone with the two remaining tablespoons of sugar (an extra tablespoon of Kahlua at this point won’t do any harm…), then fold in the cream.
Spoon the mixture over each of the brownies, and top with some grated dark chocolate.